Monday, October 30, 2017

"This Is The Best"

Without a doubt, the purest, most traditional, genuine yogurt that can be found. Fresh, living good bacterias for the gut! The very best yogurt! Been using it since the early ‘80s and I’ve seen lots of brands come and go, but this is the best. Period. - Laurice

Friday, October 27, 2017

Zucchini Yogurt Cake

½ c. White Mountain Foods Bulgarian Yogurt
1 ½ c. whole wheat flour
2 tsp.  aluminum-free baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
3 eggs (or equivalent amount of egg substitute)
1 c. molasses · ¼ c. honey · ¾ c. vegetable oil
1½ to 2 c. unpeeled zucchini, shredded
2 bananas, diced or mashed

Preheat oven to 350º F. Sift dry ingredients. Beat in the eggs, then gradually beat in
the molasses and honey. Slowly beat in the oil. Stir in the flour mixture alternately
with the yogurt. Gently stir in the zucchini and bananas. Pour into a greased tube or
Bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples or carrots or applesauce substituted for zucchini.

Wednesday, October 25, 2017

Live/Active Culture

Q: What is the difference between bacteria and culture?

A: “Culture” is a word that marketing departments decided to use instead of “bacteria” on labels and in advertising. There are good and bad bacteria, so “culture” is a safer word to use in a description of a food product. There is no difference; “culture” is “bacteria” on a yogurt label.

Monday, October 23, 2017

My "Go To" Yoghurt

It’s been my “go to” yoghurt for years. I love the whole milk version, SO good. I love the not-too-sweet, natural flavor. When I had rescued racing greyhounds I added a cup to their dry kibble as a special treat to help them with digestion, so they wouldn’t be “gassy” (which makes a huge difference when they live indoors with the humans). – JoLynn

Friday, October 20, 2017

Mountain Rye Bread

1 c. White Mountain Foods Bulgarian Yogurt
1½ c. warm water
1 tsp. salt
2 pkg. yeast, dry
1 c. rye flour
¼ c. favorite bran or whole grain breakfast cereal
1 c. different favorite cereal (mix & match to taste; use one with nuts & dried fruit, too!)
1/2 cup unbleached white flour & 1/2 cup whole wheat flour.
1 Tbsp. fennel seeds
4 Tbsp. butter, softened

4 Tbsp. melted butter or margarine


In a mixing bowl stir the yeast and warm water to activate the yeast. Stir in the yogurt, cereal, salt, butter, rye flour, and 2 cups of the all-purpose flour. You can use your hands to blend the ingredients together or use a mixing bowl with the dough hook attachment. Turn out onto a lightly floured surface using the all-purpose flour and knead for 5 minutes. Let the dough rest 5 minutes. Knead the dough a second time and knead in the fennel seeds, using additional flour to combat the stickiness. Place in a bowl covered with plastic wrap until dough doubles in size. Punch dough down and cut it in half. You can make rolls, croissants, braids, etc. Brush the tops with butter before putting the dough into the oven. Place on a sheet pan covered with a sheet of parchment or wax paper. Bake at 350º for 25 minutes, or until brown.

Wednesday, October 18, 2017

Lactose-Intolerant-Friendly Yogurt

Q: How much lactose (a sugar naturally found in milk) is left in your yogurt?

A: Typically, our yogurt has five grams of lactose per one-cup serving. A one-cup serving of whole milk normally has about twelve grams of lactose. According to scientific studies, yogurt cultures consume about 30 percent of the lactose naturally found in milk. This aspect, along with the helpful benefits of the live cultures in the digestive system, makes yogurt more digestible by lactose-intolerant people. However, the study did not take into consideration variable inoculation temperatures, fermentation temperatures, and fermentation duration. We ferment our yogurt over a twenty-four-hour period. This is much longer than the industry standard. If there were no remaining lactose in the yogurt, however, the cultures would become inactive or die, as lactose is their main source of energy.

Monday, October 16, 2017

"Your Yogurt is the Best"

I am originally from Bulgaria, so I know what REAL yogurt tastes like. Your yogurt is the best. I have a jar a day. Thank you! - Tina

My lactose intolerant mother-in-law goes out of her way to buy your yogurt in Chicago because, yes, it’s the only yogurt she can eat! – Maggie

Friday, October 13, 2017

Pumpkin Pie

1½ c. White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 c. cooked pumpkin
¾ c. maple syrup
2 Tbsp. Myers’s dark rum
1 tsp. pumpkin pie spice
½ tsp. vanilla
pinch of salt
one 8” pie crust

If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until custard sets (about 1 hour more).

Wednesday, October 11, 2017

Gluten Free

Q: If I have celiac disease or Crohn’s disease, is your yogurt OK for me to eat?

A: Our yogurt is gluten free and incubated over a twenty-four hour period. We do not add any milk solids or other compounds to our yogurt; we only use milk and culture. The culture is grown on a dairy product base. For those consumers who are sensitive even to the amino acid components of gluten, our cows’ milk contains an average of 2 milligrams of free glutamates per 100 grams

Monday, October 9, 2017

"Hands Down the Best"

This yogurt is the best on the planet. It’s the REAL thing! It also has the 2 most powerful probiotic strains for the human body. B. Lactis BB12 for the big intestine and Acidophilus LA5 for the small intestine. Very powerful strains to colonize the gut. – Keith

Hands down the BEST, most natural tasting yogurt I’ve ever had. Totally obsessed. – Maya

Friday, October 6, 2017

Yogurt Dinner Rolls

1 c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. butter
¼ c. water
2 tbsp. honey
1 pkg. or 2 1/4 tsp. active dry yeast
1/2 c. unbleached white flour & 1/2 c. whole wheat flour
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute

Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Place on floured board and knead lightly. Divide into 12 even pieces, form into round balls and place in well-greased muffin tins. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 12 to 15 minutes until nicely browned. Rolls freeze well.

Wednesday, October 4, 2017

Great Right Out of the Jar

Q: Can I eat your yogurt as is, or is it to be used as a starter only?

A: Our yogurt is meant to be eaten as is, right out of the jar. Due to its high level of live, beneficial bacteria, it can also be used as a starter for home yogurt making.

Monday, October 2, 2017

"It's Wonderful"

I was lucky enough to find the low fat version at my whole Foods in Kailua Hawaii last week. It’s wonderful. Low fat is not my preference. I’m hoping they carry the whole milk version. I went to your web site, I’m very impressed. I will continue to be a customer and let my family and friends in on this wonderful product. Keep it coming. The fact that it’s non GMO and organic and grass fed put it on the top of the list! – Carol